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Ingredients
US|METRIC
4 SERVINGS
- 250 grams halloumi (packs, cut into thick slices)
- 1 Tbsp. olive oil
- 250 grams halloumi (packs, cut into thick slices)
- 1 Tbsp. olive oil
- 250 grams halloumi (packs, cut into thick slices)
- 1 Tbsp. olive oil
- 200 grams quinoa
- 350 mL vegetable stock
- 2 bunches asparagus (trimmed and sliced into bite-size pieces)
- 200 grams kale (torn into bite-size pieces)
- 1/2 bunch spring onions (finely sliced)
- 1 bunch flat leaf parsley (chopped)
- 1 handful radishes (trimmed and thinly sliced)
- 200 grams pomegranate seeds
- 7.1 oz. quinoa
- 12 5/16 floz vegetable stock
- 2 bunches asparagus (trimmed and sliced into bite-size pieces)
- 7.1 oz. kale (torn into bite-size pieces)
- 1/2 bunch spring onions (finely sliced)
- 1 bunch flat leaf parsley (chopped)
- 1 handful radishes (trimmed and thinly sliced)
- 7.1 oz. pomegranate seeds
- 7.1 oz. quinoa
- 1 1/2 cups vegetable stock
- 2 bunches asparagus (trimmed and sliced into bite-size pieces)
- 7.1 oz. kale (torn into bite-size pieces)
- 1/2 bunch spring onions (finely sliced)
- 1 bunch flat leaf parsley (chopped)
- 1 handful radishes (trimmed and thinly sliced)
- 7.1 oz. pomegranate seeds
- 1 lemon (juice only)
- 1 Tbsp. runny honey
- 1 clove garlic (crushed)
- 1 tsp. Dijon mustard
- 6 Tbsp. olive oil
- 1 pinch salt (and freshly ground black pepper)
- 1 lemon (juice only)
- 1 Tbsp. runny honey
- 1 clove garlic (crushed)
- 1 tsp. Dijon mustard
- 6 Tbsp. olive oil
- 1 pinch salt (and freshly ground black pepper)
- 1 lemon (juice only)
- 1 Tbsp. runny honey
- 1 clove garlic (crushed)
- 1 tsp. Dijon mustard
- 6 Tbsp. olive oil
- 1 pinch salt (and freshly ground black pepper)
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